Homemade Mochi Ice Cream
Chewy mochi-wrapped ice cream bites made from scratch in under 30 minutes—no special equipment needed. Sweet, tender shells encase creamy ice cream for a delightful contrast.
- Total time
- 25 min
- Servings
- 12
- Calories
- 195
- Protein
- 2g
Ingredients
- 3 tbsp cornstarch
- 1 can (14 oz) sweetened condensed milk
- 1 cup mochiko (sweet rice flour)
- ½ tsp vanilla extract
- 2 cups ice cream (any flavor), softened
- 2 tbsp powdered sugar
Instructions
- 1
Mix mochiko, cornstarch, powdered sugar, and condensed milk in a bowl until smooth.
- 2
Add vanilla extract and stir until dough comes together and is slightly sticky.
- 3
Dust a cutting board with cornstarch. Turn dough onto board and gently flatten to 1/4-inch thick.
- 4
Cut dough into 12 squares. Scoop ice cream into 12 small balls and place on a parchment-lined tray.
- 5
Freeze ice cream balls for 10 minutes until firmer.
- 6
Wrap one dough square around each ice cream ball, sealing edges by pressing gently.
- 7
Place mochi balls on parchment and freeze until ready to serve, at least 5 minutes.
Tools you’ll need
- mixing bowl
- spoon
- cutting board
- knife
- ice cream scoop
- parchment paper
- freezer-safe tray
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